This recipe comes from the "Australian Good Food" magazine.
Moroccan Beef and Carrot Tagine.
1 T ground cumin
2t sweet paprika
1t ground ginger
1kg beef chuck steak, cut into chunks
2 onions, finely sliced
2 cloves garlic, finely chopped
2 large carrots, cut into large chunks
400g can chopped tomatoes
2/3 cup pitted dates, halved (I used sultanas)
1 cup beef stock
1 cinnamon stick
Cook garlic and onion till golden with butter.
Coat beef with cumin, paprika and ginger.
Cook in the garlic/onion mixture till browned. Add carrots.
Add tomato, date, honey, stock and cinnamon. Bring to the boil. Reduce to low and cook for about one and three quarter hours, till the beef is tender and the sauce is a rich colour.
I served mine with mash, couscous would be more authentic.
I doubled the recipe.
This was so good. Not such a hit with the children though, but give it time......